Roasting grid



Jan. 17, 1939. J WALLACE 2,144,278

ROASTING GRID Filed Feb. '7, 1938 Qui INVENTOR.

James Wallace FLE].5. 6 BY a? ATTORNEY.

Ratenterl" Jan I 1939 UNIIEDISTATES 'IClaims.

relates more specifically to a grid construction for use in connection with stove ovens.

An important object of this invention is to provide a grid that may be removably mounted in a stove oven for roasting poultry, meats and other roasted foods whereby the natural juices will be sealed therein and directed to the breast portions in the case of poultry to moisten the same during the roasting operation.

Another object is to provide a grid device in which the food supporting portions are adjustable to accommodate poultry and'other foods of various sizes and weights.

Still another object is to provide a grid construction in which poultry will be entirely and uniformly cooked and browned during the roasting operation, and which will not require the usual basting.

Another object is to provide a grid construction that may be instantly adjusted .to stove ovens of various sizes.

Further objects and advantages will be set forth in the following description and drawing which illustrate a form that may be conveniently and economically utilized.

I accomplish the above objects by means of the device described herein, and illustrated in the accompanying drawing in which;

Fig. l is a perspective view of a gas range with the oven door open showing mydevice in place therein.

Fig. 2 is a plan view of the roasting grid.

Fig. 3 is a cross section of the roasting grid taken on line 33 of Fig. 2, showing in dotted lines a fowl in place thereon.

Fig. 4 is an enlarged detailed section of one of the adjusting rod supports taken on line 4-4 of Fig. 2.

Referring now more particularly to the drawing, 5 indicates a substantially rectangular frame formed of comparatively heavy wire to insure rigidity. Centrally disposed and extending longitudinally of the frame is a rod 6, said rod being disposed below the plane of the frame 5. Rigidly secured to each end of this rod at right angles thereto is a short rod 1, the ends of said rod engaging the socketed ends of the lateral portions of the frame 5, whereby the sections 8 and 9 of the frame may be adjusted laterally to increase or diminish thewidth of the frame to accommodate the same to ovens of various widths.

' Pivotally mounted on the rod 6 in any suitable manner are a pair of food supporting leaves In PATENT OFFICE noas'rmo GRID James Wallace, Los Angeles, Calif.

application February 1, 1938, Serial No. 189,228

and II, also formed of wire, each frame being provided with a plurality of cross wires l2 to form a support for thearticles being roasted.

The end portions of frame 5 are provided with socket seats 13 and i4 secured to the oppositely 5 disposed end portions of sections 8 and 9 of the frame 5 for receiving removable rods l5 adapted to support the leaves i and II in a plurality of adjusted angular positions, this angular disposition of the leaves being rendered possible as the 1 rod to which the said leaves are pivoted is disposed below the plane of the frame 5. When the leaves are disposed in substantially the same plane as the wire frame 5, they will serve as a broiler grid for steaks, chops, and the like. 15 It will be seen that when roasting poultry, such as turkeys, chickens and the like, the leaves are disposed at an angle to each other, forming a V-shaped supporting bottom for the food.

The roasting grid 5 is adapted for removable placement in the oven l6, of a cooking range H, the side walls of the oven being provided with the usual slide guideways l8.

In Fig. 3 of the drawing I have illustrated the method of placement of a turkey or similar fowl on the grid, the breast portion I9 being placed downwardly and resting in the angle formed by the grid leaves.

In preparing a fowl for roasting, the skin is tightly tied around the neck, and the legs and wings are trussed in the usual manner, the opening into the fowl through which the dressing is introduced being sewed to completely close the same. Preferably, the fowls skin is then rubbed with olive oil or butter to effectually seal the pores of the skin, in order to render the same impervious to moisture.

1 During the roasting process, it will be apparent that the natural juices of the fowl will be directed downwardly towards the breast portions, maintaining the same at all times in a moist condition, which is greatly desired in a roasted fowl or other roasted food products.

Further, as the juices are sealed within the fowl during roasting very little will escape therefrom, and for that reason no basting of the fowl will be found necessary.

When roasting an unusually large fowl, such as a large tom turkey, the leaf adjusting and supporting rods I5 may be placed in the outermost oppositely disposed sockets l3 and I4, a shown in dotted lines in Fig. 3.

I claim:

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